Easy No Mayo Potato Salad.
This simple potato salad is full of flavor, and it's free of mayonnaise! If you don't like creamy potato salad, you may want to give this recipe a try. It's light and easy, and perfect for summer.
Ingredients
- 6 large Yukon Gold potatoes
- ½ cup red onion finely chopped
- ½ cup dill pickle relish
- 1 Tablespoon grainy mustard or any mustard you prefer
- ¼ cup white vinegar
- 2 Tablespoons olive oil
- 1 teaspoon sugar
- ⅔ teaspoon salt
- ⅓ teaspoon pepper
Instructions
- Peel the potatoes, and slice them into chunks. Place them in a pan with enough water to cover them, and bring to a boil. Reduce heat, and cook until tender (but not mushy), about 15-20 minutes. Drain and rinse with cold water to cool them down.
- In a large bowl, whisk together the mustard, vinegar, olive oil, salt, pepper, and sugar.
- Add the cooled potatoes, red onion, and dill pickle relish.
- Stir to combine. Refrigerate until time to serve. Garnish with parsley if desired.
Notes
Store leftover potato salad in the refrigerator. It should stay fresh for about 4 days. However, you may need to add more dressing to the leftovers, as the potatoes tend to absorb the dressing.
If you can't have mustard, feel free to leave it out!
You can use lemon juice instead of vinegar if you prefer.
Nutrition
Calories: 216kcalCarbohydrates: 40gProtein: 7gFat: 4gSodium: 788mgPotassium: 1076mgFiber: 6gSugar: 1gVitamin A: 50IUVitamin C: 29.4mgCalcium: 77mgIron: 8.7mg
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